GERALDINES CHICKEN FRENCH
Steps:
- Pound the chicken thin, then dredge in seasoned flour. Whisk together the eggs, salt, pepper, garlic and parmesan, then dip the floured chicken pieces. Heat olive oil almost to smoking, and quickly sauté the chicken on each side, do not overcook. Drain on paper towels. Next, heat the clarified butter on high heat, then sauté the chicken a second time, until a rich golden color. (To clarify butter, melt it and pour off the clear gold liquid to use, saving the foamy portion for the greens) Roll the lemons on the counter to produce the most juice, and cut into wedges. Squeeze over the chicken, then stir in the chicken base and sherry. Using the creamy portion of the clarified butter, sauté greens-either escarole, spinach or chard-in the creamy butter until wilted, and serve the chicken over the greens, garnishing with lemon slices.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
